Hue Will Love This Vibrant Pasta Trend

Chefs are using vegetable dyes to give handmade noodles eye-catching hues. Golden-yellow butternut squash suffuses pappardelle topped with mushroom ragout and pickled garlic at the Albion Rooms in Ottawa, as well as the fusolini covered in melted Taleggio cheese at Brooklyn’s LaRina. Barzotto in San Francisco adds roasted cauliflower and almonds to wavy spinach-green creste di gallo. And in Chicago, Daisies’ blushing beet agnolotti served with dill and smoked trout roe is no pigment of your imagination.